Wednesday, July 14, 2010

Jan's Famous Biscotti

If you aren’t already a biscotti maker, Jan’s recipe will convert you…

I was reminded of Jan’s biscotti recently when an old co-worker emailed me to ask about the recipe. She had tried one of the chocolate iterations I made on the original recipe and remembered it as the only biscotti she had eaten that didn’t turn to mush when dipped in coffee. I used to make these biscotti quite often and can’t fully account for why I’ve lapsed lately. I decided to make a batch to remind myself why they’re so well remembered. And since Dianne was not the first co-worker, friend, or acquaintance who has tried them and inquired about the recipe, I thought it was high time to put it on the blog.

Jan has fed more skeptical eaters (and later converts) these twice baked cookies than I’m sure I can count. The recipe has made the rounds in San Diego several times over and she gave it to me many years ago when I was a newly wed. I’ve been a believer ever since.

(Seeing as how you don’t mess with Sicilians) I got Jan’s permission to share the recipe here, although she modestly won’t claim credit for it. According to her, it’s the culmination of many recipes that she has made over the years and so probably has many contributors. No matter… I still like to refer to them as Jan’s Famous Biscotti. So without further ado…

Jan’s Famous Biscotti

Almost any nut will work in these biscotti but I just happened to have pecans on hand. Adding almonds and subbing almond extract for vanilla is heavenly. Also, if you like chocolate, add 4 ounces of melted, unsweetened chocolate to the dough.

3 c unbleached white flour
1½ c sugar
½ c butter
1 tsp salt
1 tsp baking powder
4 large egg whites
¼ c coffee or milk
2 tsp vanilla
¾ chopped pecans

1. Pre-heat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment or lightly grease and flour. Sift flour, baking powder, and salt into a bowl and stir to combine well.
2. In the bowl of an electric mixer, make a meringue by whipping the egg whites until stiff and then gradually pouring in the sugar.
3. Add the sifted dry ingredients into the meringue and then add butter, coffee or milk, and vanilla to make dough. Stir in pecans.
4. Form the dough into 2-3 slightly flattened logs, no more than 1 inch thick. Bake 35-40 minutes until firm. Cool 10 minutes and then cut with a serrated knife into diagonal slices about ¾ inch thick.
5. Lower the oven temperature to 300 degrees Fahrenheit. Place the slices back on the baking sheet and bake another 10-15 minutes until dry. 
*Jack is my faithful oven monitor


  1. Your dog is adorable! And of course that biscotti looks dreamy. :)

  2. Hey Megabite- thanks for stopping by. I checked out your blog and I love it! Keep baking!